Cherry Cheesecake with Ganache

Recipe Rating:	2 Ratings5
Categories:	Cakes, Cookies, Chocolate, Other Desserts, For Kids
Keywords:	butter, sweet, cheesecake, Cream, eggs, cheese, corn, chips, sugar, Syrup, cherries, heavy, Oreo, Almond, ganache, extract, double, dark, whipping, pure, stuf
Serves:	12 - 16
Prep Time:	1 Hr
Cook Time:	1 Hr 40 Min

Ingredients

OREO CRUST:
18	regular oreo double stuf cookies
1/4 c	butter, melted
CHEESECAKE:
4 - 8 oz. pkg	cream cheese, room temperature
1 1/2 c	sugar
4 lg	eggs
1/2 c	heavy whipping cream
2 tsp	pure almond extract
1 - 16 oz. pkg	dark sweet cherries, frozen, thawed, rinsed & drained
GANACHE:
1/2 c	dark chocolate chips
1/4 c	heavy whipping cream
3 Tbsp	corn syrup, dark

Pinched by JaneNettoGrannyGoodCooker, and 134 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

Oh my gosh, I love Ganache!

Directions

Preheat oven to 325 degrees F.

Wrap outside bottom & sides of a 10" springform pan with foil. Spray inside with cooking spray.

In food processor, finely chop cookies; add melted butter & mix thouroughly. Press cookie mixture in bottom of pan. Bake 8 - 10 minutes or until set. Cool crust 10 minutes.

Reduce oven temperature to 300 degrees F.

In a stand mixer, beat cream cheese & sugar with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 C cream & extract. Pour 1/2 cream cheese mixture over cooled crust. Top with cherries. Top with remaining cream cheese mixture, covering the cherries.

Place pan in roasting pan, fill with hot water to about 1/2 up springform pan. Bake for 1 1/2 hours or until edge of cheesecake is set 2" from edge of pan but center still jiggles slightly. Turn off oven; open oven door 4". Leave cheesecake in oven 30 minutes. Run metal spatula around edge of pan. Cool on cooling rack 30 minutes. Refrigerate overnight.

In a microwavable bowl, microwave ganache ingredients on HIGH 45 seconds, stir. Microwave again another 45 seconds; stir until smooth. Spread over cheesecake. Chill 30 minutes. Run metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.